Ingredients and Weight: - 1 large head of cauliflower, cut into florets (about 1 pound) - 6 hard-boiled eggs, peeled and chopped - 1/2 cup chopped red onion - 1/2 cup chopped celery - 1/2 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon lemon juice - 1/4 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: - 15 minutes
Cooking Time: - 10 minutes (for boiling the cauliflower)
Difficulty Level: - 1 (Simple)
Preparation Method Steps: 1. Cut the cauliflower into florets and boil in salted water for about 10 minutes, or until tender. 2. Drain the cauliflower and allow it to cool. 3. In a large bowl, combine the cauliflower, eggs, onion, celery, mayonnaise, mustard, lemon juice, salt, and pepper. 4. Mix well until all ingredients are combined. 5. Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Information: - Calories: 250 per serving - Fat: 15g - Carbohydrates: 20g - Protein: 12g
Dish Characteristics: - Creamy and slightly tangy with a satisfying crunch from the cauliflower and celery. - Perfect for lunch, dinner, or a light snack. - A good source of protein, fiber, and vitamins.
User Comments: - "This salad is so delicious and refreshing! The cauliflower adds a nice texture and the dressing is perfect." - "I love that this recipe is so quick and easy to make. It's a great way to use up leftover cauliflower." - "I'm not a big fan of cauliflower, but I really enjoyed this salad. The flavors are well-balanced and it's so creamy."
Special Precautions and Tips: - For a vegan version, replace the eggs with chickpeas or tofu. - Add some chopped bacon or ham for an extra savory flavor. - Serve with crackers, bread, or salad greens.